Recipe Garden Salad

Garden salad

A garden salad (also green salad or tossed salad) is a salad consisting mostly of fresh vegetables. The base for the salad are greens such as lettuce or mesclun.

Recipe Atchara Form Philippines

Atchara

Atchara (also spelled Achara or Atsara), is a pickling made from unripe papaya popular in the Philippines. This dish is often served as a side dish for fried or grilled foods such as pork barbecue.

Acar in Indonesia

Acar

Acar is a type of pickling made in Indonesia, Malaysia, and Singapore. It is a localised version of the Mughlai Achar. 

Recipe Tarakjuk

Tarakjuk 

Tarakjuk is a variety of juk , or Korean porridge, made by boiling a mixture of milk and finely ground rice soaked in water. It is also called uyujuk, both terms meaning "milk porridge".

Recipe Mochi

Mochi 

Mochi is Japanese rice cake made of mochigome, a short-grain japonica glutinous rice. The rice is pounded into paste and molded into the desired shape. In Japan it is traditionally made in a ceremony called mochitsuki. While also eaten year-round, mochi is a traditional food for the Japanese New Year and is commonly sold and eaten during that time. Mochi is called môa-chî in Taiwan.

Recipe Zosui

Zosui

Zosui (which is also called ojiya, a name considered to have originated from the Spanish word Olla) and Okayu, while similar, are two separate dishes. While the two dishes both contain rice, and both are traditionally eaten when people are feeling unwell, okayu is a kind of porridge (similar to oatmeal), while zosui is akin to a vegetable soup with lots of rice.

Recipe Sambar

Sambar

Sambar is a vegetable stew or chowder based on a broth made with tamarind and is most popular in the cooking of southern regions of India, especially in Tamil Nadu, Kerala, Karnataka and Andhra Pradesh. Each state in South India prepares it with a typical variation, adapted to its taste and environment.

Recipe Karedok From West Java

Karedok

Karedok is a raw vegetable salad in peanut sauce from West Java, Indonesia. It is one of the Sundanese signature dish. 

Recipe Israeli salad

Israeli salad

Israeli salad is a chopped salad of finely diced tomato and cucumber. "Distinguished by the tiny diced tomatoes and cucumbers," it is described as the "most well-known national dish of Israel.

Recipe Jatjuk

Jatjuk

Jatjuk or jaht jook is a variety of juk, or Korean porridge, made by boiling finely ground pine nuts and rice flour or soaked rice in water. It is seasoned with salt and garnished with pine nuts and sliced jujubes.

Recipe Kimbap

Kimbap

kimbap is a popular Korean dish made from steamed white rice (bap) and various other ingredients, rolled in gim (sheets of dried laver seaweed) and served in bite-size slices. kimbap is often eaten during picnics or outdoor events, or as a light lunch, served with danmuji or kimchi.

Recipe Baji Food

Baji

Baji is a type of beaten rice eaten in Nepal. The most common word for it, and the one visitors to Nepal will generally encounter, is "chiura." "Baji" is the term used by the Newar culture in the Kathmandu Valley. Rice, of course, is a staple in Nepal, as well as the rest of South Asia.

Recipe Thalassery Biriyani

Thalassery Biriyani

Thalassery Biriyani is a rice-based dish blended with spices and chicken. Thalassery biriyani is the only biriyani recipe in Kerala cuisine so it could also be called Kerala biriyani.

Recipe Brown rice

Brown rice

Brown rice is whole grain rice. It has a mild, nutty flavor, and is chewier and more nutritious than white rice, but goes rancid more quickly because the bran and germ—which are removed to make white rice contain fats that can spoil. Any rice, including long-grain, short-grain, or sticky rice, may be eaten as brown rice.

Recipe Chazuke

Chazuke

Chazuke is a simple Japanese dish made by pouring green tea, dashi, or hot water over cooked rice, roughly in the same proportion as milk over cereal, usually with savoury toppings.

Recipe Zerde

Zerde

Zerde is a Turkish dessert, a sort of sweet pudding from rice that is colored yellow with saffron. It is a festive dish popular at wedding, birth celebrations and during the first ten days of the sacred month of Muharram.

Recipe Bisi bele bhath

Bisi bele bhath

Bisi bele bhath is a rice-based dish with its origins in the state of Karnataka, India. Bisi-bele-bhaath translates to hot lentil rice in the Kannada language. It is also known as Bisi bele huliyanna, which means "hot lentil sour rice". The traditional preparation of this dish is quite elaborate and involves the use of spicy masala, toor dal (a type of lentil) and vegetables.

Recipe Bibimbap from Korea

Bibimbap

Bibimbap is a signature Korean dish. The word literally means "mixed rice". Bibimbap is served as a bowl of warm white rice topped with namul (sautéed and seasoned vegetables) and gochujang (chili pepper paste). A raw or fried egg and sliced meat (usually beef) are common additions. The ingredients are stirred together thoroughly just before eating. It can be served either cold or hot.

Maqluba from Palestine

Maqluba

Maqluba, sometimes pronounced as Maaluba or Magluba, is a traditional dish of the Arab Levant, Persia and Palestine. The dish includes meat, rice and fried vegetables placed in a pot, which is then flipped upside down when served, hence the name maqluba, which translates literally as "upside-down".

Recipe Kabsa From Arab

Kabsa

Kabsa is a family of rice dishes that are served mostly in Saudi Arabia — where it is commonly regarded as a national dish. Kabsa, though, is believed to be indigenous to Yemen. In places like Qatar, the United Arab Emirates, Bahrain, Iraq and Kuwait the dish is popularly known as machbūs , but is served mostly in the same way.